Duck gumbo

Louisiana duck and andouille gumbo recipe made from scratch! #huntingrecipes #duckrecipes #duck #gumbo #bayouharvest #harvesttotable #growyourown #cajunrecipes #cajun #louisianarecipes

Lou Anne called her mother Mama, and the grandchildren called her Memaw. I called her Mrs. Hood. Maybe I changed that to Memaw like the grandchildren, but I think it’s funny that I never changed that formal call name. If Memaw was famous for any dish, it was her duck gumbo. I don’t think duck hunting was a big deal in south Mississippi when I was growing up because I never ate duck until I met the Hood family in 1993. Each year, hunting friends and family of Memaw would drop their cleaned

Duck gumbo is one of my favorite dishes. It’s a one-pot meal that’s hearty and satisfying. This time, I’m using duck two ways in this classic Louisiana meal. First, I’m braising the dark quarters in the soup. Next, I grill the crispy-skinned duck breast for the topping. The rest of the duck I use to… Read More →

New Orleans chef Justin Devillier adds a couple of tasty twists to the classic combination

Chefs dating back to Upperline restaurant’s opening in New Orleans, in 1982, have contributed to the development of its famous duck-andouille gumbo. Miguel Gabriel, a longtime Upperline “soup chef,” has been responsible for the dark-roux brew since 2010. The recipe also works if you substitute chicken stock for duck stock — and buy the roast duck from your local Chinese restaurant.

A dark roux thickens this Goose Gumbo recipe to spicy, flavorful perfection. Making gumbo with wild goose or duck has been a tradition Cajuns have passed down through the years. This easy recipe represents their simple lifestyle of living off the land from field to table.

This rich, delightful duck gumbo is the kind of recipe that allows cooks to really show off their skills.

Almost every species of wild game in Louisiana has been used in the creation of gumbo. Because most Cajun men were hunters and trappers, it is not surprising that wild duck and smoked andouille were often used. Many times hunters staying at Reid-Toerner House in Lake Charles will contribute wood ducks from the morning hunt and combine it with smoked andouille to create a magnificent gumbo for the evening meal.

Gumbo is a great way to clean out your freezer – use that duck that has been sitting in there for some time. And if you used FoodSaver bags, you won’t have freezer burn at all. Gumbo freezes well too. Make a big batch, cool and freeze it in batches. Best served over rice.